Paneer pakoda are crispy, golden fritters that turn simple cottage cheese into something addictive. This particular recipe comes from “Billu de Mashoor Pakode,” a legendary shop in Bahadurgarh on the Haryana-Delhi border that’s famous throughout the region.
We used to drive there on weekends just for their pakoda platters, waiting in line for at least an hour because everyone knew they were worth it. What made them special? They double-fry everything – first to cook through, then again to get that incredible crispy exterior that stays crunchy even after it cools down.
Getting the actual recipe was another story. The main halwai refused to share his secrets, but one of the serving boys was more helpful. His explanation? “Ye masla wo masala aur do baar fry karo and pakoda ready” – basically “this spice, that spice, and fry twice.” Not exactly detailed, but it turns out that’s really all there is to it.
The double-frying technique is what transforms these from good to unforgettable. The first fry cooks the gram flour batter and sets the shape. The second fry creates that golden, shatteringly crisp coating that makes the perfect contrast to the soft paneer inside. 
The batter itself is straightforward – gram flour mixed with spices and just enough water to coat the paneer cubes. The key is getting the consistency right: thick enough to cling to the cheese but not so thick that it becomes doughy. And yes, you really do need to fry them twice. It seems like extra work until you taste the difference.
These pakodas are best eaten hot, straight from the second frying, with mint chutney and a cup of chai. They’re the kind of snack that makes you understand why people would wait in line for an hour, and why some recipes are worth traveling for.
Step by Step Guide to Making Crispy Paneer Pakoda Fritters
1. Prepare the Chutney
In a blender or small food processor, combine mint, cilantro, green chili, ginger, cumin powder, salt, and lemon juice.
Add 1 tablespoon water and blend until smooth. Add more water as needed to reach desired consistency.
Taste and adjust salt or lemon juice if needed. Transfer to a small bowl and refrigerate until serving.
2. Make the Pakoda Batter
In a large mixing bowl, whisk together chickpea flour, rice flour, turmeric, red chili powder, carom seeds, and salt.
Gradually add water while whisking until you get a thick, smooth batter that coats the back of a spoon. Avoid lumps.
3. Heat the Oil
In a deep pan or wok, heat 2–3 inches of vegetable oil over medium heat until it reaches 350°F (175°C).
To test, drop a bit of batter in—if it sizzles and rises immediately, the oil is ready.
4. Fry the Paneer
Dip each paneer cube into the batter, coat well, and gently place into the hot oil. Fry in batches to avoid overcrowding.
Cook for about 3–4 minutes, turning occasionally, until puffed and golden on all sides.
Remove with a slotted spoon and drain on paper towels.
5. Serve
Serve the hot paneer pakodas with the chilled green mint chutney on the side.
Paneer Pakoda Fritters FAQ
Can I make these pakoras with tofu instead of paneer?
Yes, firm tofu works well as a substitute for paneer. Pat it dry and follow the same method.
Is there a gluten-free option?
The recipe is already naturally gluten-free since it uses chickpea and rice flour. Always double-check labels if you’re sensitive.
Can I bake the pakoras instead of frying them?
Baking won’t give the same texture, but you can try baking at 400°F on a greased sheet for 20–25 minutes, flipping halfway through.
Can I store leftovers?
They’re best fresh, but you can reheat them in a hot oven (or air fryer) for 5–7 minutes to bring back some crispness.
How spicy is the chutney?
It depends on the green chili used. Start with a small one and adjust to taste. You can also remove the seeds for a milder version.
What oil is best for frying?
Use a neutral oil with a high smoke point like sunflower, vegetable, or canola oil.
Crispy Paneer Pakoda Fritters
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Twice-fried for extra crispiness, these paneer fritters are a delicious appetizer. Serve with a cooling green chutney.
Ingredients
- 9 ounces (250 gm) paneer/cottage cheese
- dash of salt
- 1/2 teaspoon red chilli powder
- 1 cups (237 ml) besan/gram flour
- 1/2 teaspoon carom seeds/aijwain
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon chaat masala
- 1/2 teaspoon amchoor powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon fennel (powder)
- salt
- 1/4 cups (59 ml) yogurt/whisked
- water
- oil
Instructions
- In a bowl, add paneer pieces, sprinkle them with salt and red chili powder, and set aside.
- In another mixing bowl, add all batter ingredients except water.
- Whisk and slowly add water to make a thick batter.
- Heat oil in a wok.
- Dip each paneer piece in batter and drop into the hot oil.
- Deep fry the paneer pieces until light golden brown on both sides.
- Drain on paper towels.
- Press the paneer pieces between a piece of foil or tissue.
- Drop the paneer pieces back into the hot oil.
- Fry until dark golden and crispy. Drain on paper towels.
- Sprinkle with amchur powder or chaat masala.
- Serve hot with green mint chutney.
Notes
- For extra crispy pakoras, ensure the paneer is completely dry before coating in batter.
- Leftover pakodas can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.
- If you don’t have yogurt, you can substitute with an equal amount of milk or water, but the batter might be slightly less fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4 pieces
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 2
- Protein: 10
- Cholesterol: 20
If you liked this you are going to love these favorite Indian recipes:
How to Make Indian Pancakes: Easy, Crispy, Homemade Dosas
Punjabi Paneer Masala – A Classic Vegetarian Indian Dish
How to Make Indian Curry Paste
Frequently Asked Questions
What spices should I use in the batter for the paneer pakoda?
You can use a combination of spices like red chili powder, turmeric, and ajwain (carom seeds) to flavor the gram flour batter.
How thick should the batter be for coating the paneer cubes?
The batter should be thick enough to cling to the paneer, but not so thick that it becomes doughy; aim for a consistency that coats the cheese without dripping off.
Why is it important to double-fry the pakoda?
Double-frying is crucial because the first fry cooks the batter and sets the shape, while the second fry creates a golden, crispy coating that stays crunchy even after cooling.
Good Afternoon, I was wondering, if another method than deep frying would also work. Like frying with just a bit of oil and on both sides in a pan on the stove. Thanks for your help!
Hi Erika, it definitely works. You may not get the same crispy edges, but it works and will be delicious.
I made these with firm tofu yesterday and they were absolutely frickin’ delicious. The chutney was amazing too, thank you!!
these are just perfect, just like I remember them from my childhood too!!
Hello, I tried this paneer pakoras recipe and it tastes just awesome. I also recommend everyone to try this at least one time you will love this.
Thanks for sharing such amazing paneer pakoras recipe.